Coconut Prawn Curry with Cashew Nuts

This delicious coconut prawn curry is a great winter warmer and can really benefit your immune system as it contains significant amounts of zinc and selenium from the prawns and the turmeric has powerful anti-inflammatory properties.  

Eat your way away from colds and flu.


Recipe by Vivienne Mowatt
Serves - 2
Prep. Time - 5
Cooking Time - 10


  • 250g raw king prawns
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh turmeric, finely chopped
  • 1 small (or half a large one) red chilli, deseeded and finely chopped
  • 1 medium red onion, finely chopped
  • 6/7 cm piece of fresh ginger, finely chopped
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • ¼ teaspoon cumin
  • 1 tablespoon coconut oil
  • 200g cherry tomatoes, cut into halves
  • 150ml coconut milk
  • 2 tablespoons desiccated coconut
  • 200g cashew nuts, finely chopped
  • 2 large handfuls of spinach leaves



  • In a large, deep frying pan, melt coconut oil over medium heat.
  • Fry onions until transparent.
  • Stir in finely chopped garlic, ginger, and chilli and cook for another minute.
  • Add the tomatoes and turmeric, season to taste with salt and fry until the tomatoes soften.
  • Add garam masala, coriander, cumin, cashew nuts, and desiccated coconut and fry for a further 3 to 4 minutes, stirring to prevent sticking.
  • Stir in coconut milk and cook for 1 to 2 minutes to blend the ingredients and flavours together.
  • Add the prawns and cook until they have turned pink – 2 or 3 minutes should be sufficient (depending on their size) for them to be tender – be careful not to overcook which will make them tough.
  • Add the fresh spinach leaves and allow enough time to wilt, but still retain their bright green colour.
  • Serve on wholegrain basmati rice.

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